Vermicelli Pudding with Almonds, Sultanas and Cardamom

Course Desserts

Ingredients in this Recipe

2 liters full cream milk
2 tablespoons corn or sunflower oil
200 grams slivered almonds (reserve some for sprinkling on top before serving)
3/4 cups sugar, (you may want to add 1 or 1.5 cup, depending on the intensity of sweetness you prefer)
5 7 cardamom pods, seeds extracted, pods discarded
75 grams Vermicelli, broken by hand into small pieces (found in Pakistani or Indian specialty stores)

See Full Recipe at Food52